Speck with Ricotta & squash pasta

Butternut Squash Pasta with Speck Citterio

    • 1 package Citterio Fresco® Speck (sliced into strips) or Citterio Cubetti® Speck
    • 1 c. Whole Milk Ricotta
    • 2 c. Butternut Squash - diced
    • 1 tbsp. Fresh Sage Chopped
    • 6 Fresh Sage Leaves
    • 1 1/2 sticks high quality unsalted Butter
    • Your favorite fresh Pasta Sheets
    • Fresh Grated Parmigiano-Reggiano
    • Salt & Pepper to taste
    • Olive Oil


    Prepare your Pasta:

    - Heat olive oil in large pan on medium heat. Add diced Butternut Squash. Salt & Pepper to taste.

    - Saute until light brown. Add 1/4c - 1/2c water. Continue to cook until squash is soft. Remove from heat.

    - In a Large bowl, mash the squash to your preferred texture for the filling. Allow to fully cool in refrigerator.

    - Add 3oz Speck cubetti (or 3oz of the Speck strips), Ricotta and 1 tbsp. chopped Sage to the Squash. Salt & Pepper to taste. Mix thoroughly.

    - Cut your Pasta Sheets in the desired shape/size for the type of pasta you will be making. We made pouches but cutting our pasta into 2 1/2" squares.

    - Place 1 tsp. filling in the center of the pasta and then fold to desired shape. Continue to fill all the pasta.

    - Bring a pot of water to a boil. Carefully place the filled pasta into the boiling water and cook for 2 - 3 minutes. Remove from water and place in serving dish or individual plates. Top with butter sauce (follow instructions below).


    Butter, Sage and Speck Sauce:

    - Melt butter on medium/low heat with 6 Sage leaves. Once butter is melted, remove from heat.

    - Add the remainder of your Speck cubetti or Speck strips.

    -Spoon over your pasta with grated Parmigiano-Reggiano and enjoy!

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